Vegshel Professional needs no introduction. But still, it's time to tell the whole stor...
Quality sepasta for the professional kitchen – no compromises, no shortcuts
In the institutional kitchen, every detail counts. And the pasta?
It is much more than an addition – it is the base, the frame, sometimes even the star of the plate. Therefore, it is not just about taste, but about the stability, reliability, and quality of the raw materials that must last over time, under all service conditions.
At Bogshall Professional, we have chosen the pasta that will stand up to any professional test – with a deep understanding of the needs in the field, and with a true commitment to quality.
What makes our pasta ideal for institutional kitchens?
• 100% premium durum wheat
The raw material determines everything. High-quality durum wheat provides strong, elastic pasta with a natural color and clean flavor that enhances any sauce.
• 13.5% natural protein
Extremely high protein content – critical for pasta that holds its own even during prolonged cooking, maintains its shape, and does not fall apart or soften quickly.
• Crispy and absorbent texture
The pasta maintains an excellent texture even after a while on the plate – and it knows how to “absorb” sauces properly, without dragging or drowning.
• Impressive durability over time
Suitable for events, catering, restaurants, heating strips and bain-marie - uniform, stable and impressive results even after 30–40 minutes of service.
• Wide selection of types and shapes
Spaghetti, penne, fusilli, pappardelle, fettuccine, shells, caesaretta – every size, every use, every professional solution to a kitchen need.
• Exquisite kashrut in the Haredi Badatz
Because professional quality does not come at the expense of halachic rigor. With Vegshel Professional, you get both – without compromise.
The pasta that supports you – and not you in it
We at Bogshall Professional believe that good pasta does not need “special treatments” to be successful.
It just needs to be made right. From the right ingredients. With a high protein content. With a texture that works. And with a flavor that respects the diner – and the chef.
This is why chefs, institutions and large catering companies choose our pasta again and again:
Because they know that stability equals peace of mind, and good taste equals a returning customer.
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